Gingerbread

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Gingerbread goes back a long way in history to medieval times when the spice trade was in full swing. They are easy to make and can be left as a simple, round biscuit but they are great fun to decorate, just let your imagination run wild.

Method

Thoroughly mix all of the ingredient together, making sure there are no lumps, until it becomes a smooth, uniform dough.

Roll out the dough to a thickness of about ½cm on a floured work surface.

Using a pastry cutter, cut out biscuits and put them onto a baking tray lined with a sheet of greaseproof paper or silicon matting. (We decided to make gingerbread men but you could make simple round biscuits using a normal pastry cutter or squares by cutting it with a knife or stars, Christmas trees or gingerbread women)

Put the baking tray into the oven for about 7 minutes. You should keep an eye on them to make sure they don’t get too dark.

When they are cooked, remove them from the oven and allow them to rest on the baking tray for 5 minutes before transferring them to a wire rack to cool to room temperature.

When they are cool, either serve them as they are or decorate them in any way you want using icing or chocolate and a small piping bag.